Just a Meatless Monday mile
Yep got out there for only one mile. But that’s not important today, you know what’s important today, the Meatless Monday recipe.
So let me share one of my favorite breakfasts with you, it’s modified from a Giada DeLaurentiis recipe, like i said yesterday:
Sweet potato hash and eggs:
Ingredients
1 medium sweet potato, peeled and cubed
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 small onion, chopped
1/4 red bell pepper, cored, seeded and cut into 1/2-inch pieces
1 cups baby spinach leaves
1/8 teaspoon ground nutmeg
Zest of 1/8 medium orange
1 large eggs, at room temperature
(1 serving of lightlife vegetarian breakfast sausage can be added but browning pieces in pan prior to adding egg)
Directions
Add 1 tablespoon olive oil, the sweet potato, 1/4 teaspoon salt and 1/8 teaspoon pepper to the pan. Cook, stirring frequently, until brown and crisp, about 10-15 minutes. Remove the potato using a slotted spoon and drain on paper towels. Add the oil, onion, bell pepper, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the spinach, nutmeg, orange zest. Cook until the spinach is wilted, about 4 minutes. Stir in the potatoes.
Make 1 indentation in the hash and break an egg into it. Cook until the egg is cooked to your liking.
I love sweet potatoes, and everything in this recipe, and it comes together so well. It is a well-balanced breakfast, obviously double it if you want two servings. I only cook for myself most days. Most of my family doesn’t eat eggs, they just don’t like them. You can put a cover on the pan to have the egg cook faster if you want.
Hope you all enjoy this one. As I said, it is one of my favorites. Have fun, keep running and remember; If Gil can run, then so can you!
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